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Blueberry Pie No-Churn Ice Cream

Blueberry pie no-churn ice cream with jammy blueberry compote swirled into a creamy vanilla base, plus buttery pie crust pieces throughout. This easy no-churn blueberry ice cream recipe freezes in a loaf pan for dense, scoopable frozen pie flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blueberry compote
  • 2 cup blueberries Use fresh or frozen.
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch Cook with water to thicken the compote.
  • 1 tbsp water Make a slurry with cornstarch.
Vanilla no-churn base
  • 2 cup heavy cream Whip until stiff peaks.
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Pie crust pieces
  • 1 cup pie crust pieces Baked and crumbled.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan
  • 1 pot

Method
 

Cook the blueberry compote
  1. Simmer blueberries with granulated sugar and lemon juice over medium heat for 5 minutes, stirring until the berries burst and look glossy. Keep the mixture at a steady simmer so it thickens evenly.
  2. Stir cornstarch slurry (cornstarch mixed with water) into the simmering blueberries, then cook 2 more minutes until the compote is visibly thick. The spoon should leave a short trail through the jam when you drag it across the pot.
  3. Cool the blueberry compote completely at room temperature, then chill if needed until fully cold. Use a surface that shows room-temperature cooling, with the mixture turning more jam-like as it sets.
Make the no-churn vanilla ice cream base
  1. Whip heavy cream to stiff peaks until the cream holds sharp ridges when you lift the whisk. Stop once it’s firm and glossy, not grainy.
  2. Whisk sweetened condensed milk, vanilla extract, and salt together until smooth, then fold into the whipped cream. Fold gently with steady motions so the base stays airy and thick.
Assemble and freeze
  1. Layer the ice cream base and cooled blueberry compote into a 9x5 loaf pan, alternating so you get visible purple swirls. Swirl with a knife by dragging it through the layers in short strokes.
  2. Scatter pie crust pieces between layers as you fill, then press lightly so some pieces adhere to the base. Keep a few visible throughout for that pie-crust bite in every scoop.
  3. Freeze at least 6 hours until firm, then cover and keep frozen until serving. The ice cream is ready when a spoon sinks in with resistance and the surface looks set, not soft.

Notes

For the cleanest swirls, make sure the blueberry compote is fully cooled before folding and layering. Store covered in the freezer up to 2 weeks; for best texture, thaw in the fridge 10 minutes before scooping. Freezing is not only okay—it’s required. Dietary swap: use lactose-free heavy cream and lactose-free condensed milk to keep the same creamy, no-churn texture.